guerrero25 wrote:
The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.
The conclusion drawn above depends on which of the following assumptions?
(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
Please elaborate the answers . Thanks !
OA to follow ..
IMO B PREMISE:VITAMINS characteristics gradually decline when vegetables are processed.
CONCLUSION: people who consume vegetables only after they have been processed
MUST take special vitamin supplements to receive sufficient amounts of vitamins.
LOGICAL GAP :VITAMINS if not received properly by vegetables then MUST take supplements to copensate that parts..==>clearly it means there are no other way to compensate that lack of vitamins.
B clearly says that:
Processed vegetables and special vitamin supplements are the only two sources of vitamins.lets see other options too:
(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
OUT OF SCOPE
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
We are not concerned about other nutrients.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
OUT OF SCOPE.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
WE are concerned of consumption after being processed.hence B
WAITING OA